Bruschetta-Topped Baked Cod Fish

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (28 ounce) can tomatoes, petite diced, drained
  • 12
    cup onion, minced
  • 4
    garlic cloves, minced
  • 1 - 1 12
    teaspoon capers, minced (non-pareil, or kalamata olives per your preference)
  • 2
    tablespoons olive oil
  • 1
    tablespoon balsamic vinegar
  • 1
    teaspoon salt
  • 1
    teaspoon basil, dried
  • 1
    tablespoon oil, basting
  • 4
    cod fish fillets (I used Pacific cod)
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DIRECTIONS

  • Preheat oven to 400°F.
  • In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
  • Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
  • Bake for 15 minutes or until fish flakes easily.
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